Soy Sauce Marinated Raw Salmon (Yeoneo-jang)

Ingredients

• 100 g soy sauce (dark soy sauce recommended in transcript)
• 200 g water
• 1 tbsp sugar
• 0.25 cup onion (chopped)
• 3 garlic (cloves, crushed; divided use)
• 2 chili (fresh, sliced; divided use)
• 2 kombu (small flakes or pieces)
• 300 g sashimi-grade salmon (sliced into sashimi pieces)
• 0.5 lemon (sliced into rounds, plus extra for serving)
• 2 cup white rice (cooked, for serving)

Steps

1. 1

   In a saucepan, combine 100g of soy sauce, 200g of water, and 1 tablespoon of sugar.

2. 2

   Add some chopped onion, crushed garlic, sliced chillies, and kombu flakes to the saucepan for extra flavor.

3. 3

   Bring the mixture to a simmer and let it cook for about 15 minutes.

4. 4

   Remove the saucepan from the heat and let the marinade cool completely.

5. 5

   Slice the sashimi-grade salmon into bite-sized pieces.

6. 6

   In a clean container, layer the salmon slices, alternating with fresh chili slices, crushed garlic, and lemon slices.

7. 7

   Once the marinade has cooled, pour the liquid through a sieve into the container until all the salmon is completely covered.

8. 8

   Secure the lid on the container and place it in the fridge to marinate overnight.

9. 9

   To serve, place the marinated salmon over a bowl of white rice, topping with some of the marinated chillies and garlic and a squeeze of fresh lemon juice.

Notes

Be careful with the type of soy sauce used; dark soy sauce provides a deeper color but can make the salmon look very dark. Korean 'Jin Ganjang' is a recommended alternative. Ensure the marinade is completely cold before pouring over the raw fish to avoid cooking it.

Nutrition per serving

• main
• seafood
• raw fish
• korean
• sashimi
• no-cook
• dinner